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Nijiya Market (ニジヤマーケット Nijiya Māketto) is a Japanese supermarket chain headquartered in Torrance, California, [2] with store locations in California and Hawaii. The store's rainbow logo is intended to represent a bridge between Japan and the United States.
Mitsuwa Chicago hosts a Kinokuniya, a Japanese book shop that sells manga, anime figurines, video game artbooks, Gunpla, stationery, novels, and other imported Japanese media and merchandise. This location was once also home to the JTB travel agency , JBC Video (a Japanese video rental store ), Galaxy Wireless (a cell phone store), and Utsuwa ...
Marukai Corporation U.S.A. is an American offshoot chain of retail markets that imports and sells Japanese goods in American cities started by the Osaka, Japan-based Marukai Corporation (Japan) . Unlike other Japanese supermarkets, which may carry non-Japanese products based on local diversity, Marukai has Hawaiian products as a core focus in ...
JFC International is a major wholesaler and distributor of Asian food products in the United States. [1] In addition to its own products, JFC International also imports branded products from other international companies. [2]
YO! Sushi specialises in delivering sushi to customers using the Japanese style 'kaiten' conveyor belt method. [10] [11] [12] In each restaurant various sushi dishes and other Japanese cooked foods are prepared in a theater style kitchen in plain view of customers and then set on the thin conveyor belt.
In the ASEAN region, Indonesia is the second largest market for Japanese food, after Thailand. Japanese cuisine has been increasingly popular as a result of the growing Indonesian middle-class expecting higher quality foods. [90] This has also contributed to the fact that Indonesia has large numbers of Japanese expatriates.
Tokoroten (心太, ところてん) is a gelatinous dish in Japanese cuisine, made from agarophyte seaweed. It was traditionally made by boiling tengusa (Gelidium amansii) and allowing the mixture to congeal into a jelly. [1]
Tsukemen (Japanese: つけ麺, English: "dipping noodles") [1] is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as ...